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Jacket potatoes are an excellent meal for families – fuel your ravenous teens with our super tasty sausage and cheesy mash stuffed jacket potatoes
Jacket potatoes are one of my favourite simple and delicious family meals to cook.
They’re super easy to prepare and totally faff free to cook.
Jacket potatoes are also super versatile! You can eat them as a hot filling lunch or dinner and why not make extra as they reheat really well for kids’ tea.
With busy teens who do lots of sports and cram so many activities into their days, I know that they love their carbs! My sausage and cheesy stuffed jacket potatoes really fill them up and keep them going.
I also love how super easy jacket potatoes are to adapt – meaning I can keep the whole family happy (even during the same meal) just by stuffing the potatoes with the toppings and fillings they like best.
When I’m cooking for the family, creating nutritious as well as filling meals is important to me.
Potatoes are always a winner at dinner!
- Potatoes are naturally fat free and nutritious.
- As well as the skins being a great source of fibre, potatoes also contribute towards vitamin C, vitamin B6 and folate intake.
- Jacket potatoes are quick and easy to prepare
- Potatoes are a low cost meal idea and excellent value because they’re zero waste – you can literally eat it all!
Sausage and cheesy mash stuffed jacket potatoes ingredients
- 4 baking potatoes – I think the best potatoes for baking are King Edwards – the skins crisp up and the middles go deliciously fluffy
- 2 tsp olive oil
- Pinch of salt
- 100g Cheddar cheese – grated. You can switch this for any other cheese you like – Red Leicester, Lancashire or even mozzarella all work well
- 20g Butter
- 1 tbs Milk
- 8 chipolata pork sausages – Choose good quality high meat content sausages. You can swap these or turkey sausages or vegetarian sausages if you prefer
- 1 red onion – sliced
- 1 tsp smoked paprika
How to make sausage and cheesy mash stuffed jacket potatoes
Making our stuffed jacket potatoes is really easy
- Heat the oven to 200C / 400F / gas mark 6
- Scrub the baking potatoes with a vegetable brush in water to remove any dirt and to give the skins a good clean so that they’ll be good to eat.
- Prick the potato skins with a fork – this helps them to cook more quickly and stops the potatoes bursting as they cook.
- Next I add just a 1 tsp of olive oil to my hands and rub the outsides of the potato skins with olive oil and then sprinkle with salt.
- Rubbing the potatoes with olive oil really helps the skins to darken and crisp up nicely as the potatoes bake in the oven.
You can of course bake the potatoes without oil and salt if you prefer.
I just love the crispy skin method.
- Put the potatoes directly onto the oven shelf in the hot oven and bake for around 1 hour 20 minutes – depending on the size of the potato they may take less or more time to cook – just keep checking them every 15 minutes or so after the first hour to see how they’re doing.
You’ll know the potatoes are baked if you give them a little squeeze (wearing oven gloves) and they squash in.
- Add a tsp of olive oil to a small saucepan and tip in the sliced onions and 1/2 tsp smoked paprika.
- Fry the onions over a low heat for around 20 minutes until they’re softened and cooked through.
- When the potatoes have 30 minutes left, cook the chipolata sausages as per the packet instructions.
- I usually do them in a roasting tin in the oven with the potatoes for around 30 minutes, turning once halfway through cooking.
- Once the jacket potatoes are cooked remove them from the oven and holding them with an oven glove, cut them into halves and scoop out the fluffy baked potato middles.
- Put the baked potato flesh, half the grated cheese and the butter into a bowl and mash together to create the cheesy mash.
- If you need to – you can add a little milk to the mashed potatoes for creamy mash.
- Tip in the sliced sausages and mix into the cheesy mashed potatoes.
- Heat the grill to high.
- Put the potato skins onto a baking sheet or in an ovenproof dish and fill them with the sausages and cheesy mash mixture.
- Sprinkle over the rest of the grated cheese and add just a tiny pinch of the smoked paprika to the top of each potato.
- Put the sausage and cheesy mash stuffed potatoes under the grill until the cheese melts and starts to bubble.
- Then remove and serve topped with the fried smoked paprika onions.
What to serve with sausage and cheese stuffed jacket potatoes
You can serve these delicious sausage and cheese stuffed jacket potatoes as they are, a tasty snack (they’re even good cold in packed lunches) or you can turn them into a main meal and add some sides.
- Add a crunchy colourful side salad – a simple mixture of chopped peppers, sweetcorn and tomatoes is quick, nutritious and easy to throw together.
- Serve with baked beans – we like these with BBQ-flavoured beans.
- Add a side of vegetables – I tend to just cook some mixed vegetables from the freezer to go alongside.
Make our sausage and cheesy stuffed jacket potatoes your way
Feel free to mix up this recipe anyway you like and really add your own flair.
The thing about jacket potatoes is they are super versatile and it’s easy to swap out toppings or add in extras.
- Try using vegetarian sausages instead of pork.
- Swap for turkey or chicken sausages for lower fat content
- You can swap the cheese for any you like – even switch to dairy free or vegan cheese.
- Add in some extra vegetables – try slicing a pepper or mushrooms in with the smoked paprika onions to top the jacket potatoes.
How to cook jacket potatoes in the microwave
I totally get it – some days you’re really busy and don’t have time for oven-baked potatoes. So cut yourself some slack and use the microwave for speed! The skins won’t be crisp like oven baking but they’re still delicious
- Scrub the baking potatoes
- Prick all over – don’t rub with oil when microwave cooking!
- Cook 4 potatoes on high for around 8 minutes
- Turn the potatoes over and cook on high for a further 8 minutes
- Turn the potatoes again and then continue to cook for 3-4 minutes at a time – giving the potatoes a squeeze every few minutes to see if they’re cooked.
- When scooping out the flesh, leave a layer of potato in to stop the skins from ripping so that you can still stuff them with the sausage and cheesy mash.
- 4 potatoes - suitable for baking
- 2 tsp olive oil
- pinch salt
- 100g Cheddar cheese - grated
- 20g butter
- 1 tbs milk
- 8 chipolata sausages
- 1 red onion
- 1 tsp smoked paprika
- Heat the oven to 200C
- Scrub the potatoes and prick all over with a fork
- Put 1 tsp of olive oil onto your hands and rub the outsides of the potato skins with your oiled hands. Sprinkle with a little salt
- Put the potatoes directly onto the oven shelf and bake for around 1 hour 20 minutes
- Tip 1 tsp of olive oil into a saucepan and add the sliced onions and 1/2 tsp smoked paprika - fry the onions over a low heat for around 20 minutes or until softened.
- When the potatoes have around 30 minutes left, cook the chipolata sausages as per the packet instructions then slice into bite-sized pieces.
- Once the potatoes are cooked, remove from the oven, slice into halves and scoop out the fluffy potato middles.
- Mash the potato with butter and half the cheese, then stir in the sausages.
- Heat the grill to high. Put the potato skins onto a baking sheet and then stuff them with the sausage and cheesy potato mixture. Sprinkle the remaining cheese and smoked paprika over the top.
- Put under the grill until the cheese is melted and bubbling.
- Serve 1.topped with the fried smoked paprika onions.
Amount Per Serving: Calories: 376Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 59mgSodium: 687mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 13g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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